February 25, 2010

Quick and easy Chinese dumpling soup recipe

Tucked away in my freezer, a bag of Chinese vegetable dumplings from the local supermarket inspired a quick, easy, and very satisfying soup. If you've made and frozen your own shrimp potstickers, as well as your own rotisserie chicken stock, this soup will come together in minutes. Store bought chicken stock is just fine here, but hold off on adding salt or soy sauce until you've tasted the soup base, and then add seasoning a little at a time.

Directions

In a 3-quart saucepan, heat the chicken stock, ginger root, scallions, shao hsing wine and dark soy sauce. Bring to a boil, then simmer for 10 minutes. Adjust seasoning with salt and pepper. Add frozen dumplings, and when the soup returns to the boil, reduce heat to low and cook for 5 minutes. Divide evenly into serving bowls, and drizzle a bit of hoisin on the dumplings.

Just made this with vegetable broth and frozen leek dumplings I had leftover from our Chūnjié dinner. So yummy. My husband loved it. I'll have to make sure to keep some dumplings in the freezer so we can have this as a quick dinner.